Aubergine Terrine With Mushroom Duxelle Recipe

Name: Aubergine Terrine With Mushroom Duxelle Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 x Onion, finely minced; 1/2 x 15 g pack fresh thyme; 1 x Clove garlic; 250 gm Mushrooms, wiped and cut into quarters (8oz); 1 Tbsp. Sunflower oil; 1 tsp White wine vinegar; 1 Tbsp. Sunflower oil; 1/2 x Onion, finely minced; 1 x Clove garlic, finely minced; 1 x 400 gram can minced tomatoes; 2 tsp Balsamic vinegar; 1 tsp Sugar; 1/2 x 15 g pack fresh basil, roughly minced; 1 x 200 millilit fromage frais

Servings: persons

1/2 x Onion, finely minced
1/2 x 15 g pack fresh thyme
1 x Clove garlic
250 gm Mushrooms, wiped and cut into quarters (8oz)
1 Tbsp. Sunflower oil
1 tsp White wine vinegar
1 Tbsp. Sunflower oil
1/2 x Onion, finely minced
1 x Clove garlic, finely minced
1 x 400 gram can minced tomatoes
2 tsp Balsamic vinegar
1 tsp Sugar
1/2 x 15 g pack fresh basil, roughly minced
1 x 200 millilit fromage frais

1
Line the base and sides of a 20cm x 10cm x 2cm ( 8 x 4 x 1 inch) dish with aubergine slices allowing 1/3rd of the slice to hang over the edge, so which it can be folded over at the end.
2
Keep a few aubergine slices for the top.
3
For the duxelle, process the onion, thyme, garlic and mushrooms to a coarse paste.
4
Heat the oil and gently cook the paste with the wine vinegar for approximately 10-15 min.
5
For the tomato sauce, heat the oil in a pan and cook the onion, garlic, tomatoes, balsamic vinegar and sugar till the liquid is reduced by half.
6
Cold the sauce and pass it through a sieve then stir in the fresh basil and season to taste.
7
Preheat the oven to 190_C, 375_F, Gas Mark 5.
8
Spoon the duxelle mix on top of the sliced aubergines then spread over the tomato sauce and top with the fromage frais.
9
Fold over the aubergine slices and use the extra ones to encase the terrine.
10
Cover with foil and bake in t110he oven for 30 min.
11
Leave to stand for 15 min before inverting on to a plate to serve.
12
NOTES : A deliciously moist vegetable terrine.

1529

kcal

Calories

Fat

213

Carbs

194

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 x Onion, finely minced, 1/2 x 15 g pack fresh thyme, 1 x Clove garlic, 250 gm Mushrooms, wiped and cut into quarters (8oz), and more.

Yes, Aubergine Terrine With Mushroom Duxelle Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!